Man do I loooove the Defined Dish. Steven and I did a Whole 30 in January of 2024, and I swear we would not have survived the 30 days without Alex Snodgrass and her Whole 30 Approved cookbook. While this recipe is not technically Whole 30, it is one of hers that we love and make every couple months. It is a cleaner option to a lot of the restaurant enchiladas you’ll find, but it does not skimp on flavor.

Ingredients

For the Enchilada Sauce

• 2 tbsp butter or ghee
• 2 tbsp arrowroot starch or corn starch
• 1 tbsp plus 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper
• 3 tbsp tomato paste
• 2 cups low sodium beef broth

For the Enchiladas

• 1 tbsp avocado or olive oil
• 1.5 lbs ground beef
• 1 can of chopped green chiles (4 oz)
• 1 cup finely diced white onion
• 1/2 tsp black pepper
• 8 Siete almond flour tortillas (you find these in the freezer section and they are cheaper at costco!)
• 1/2 cup shredded cheddar
• 1 tsp salt

For serving

• 1 avocado, thinly sliced
• 2 tbsp freshly chopped cilantro

Instructions:

1. Take your tortillas out of the freezer and let them start to thaw.
2. Preheat oven to 325 degrees
3. In a small saucepan, melt your butter over medium heat. Add arrowroot starch and whisk until combined. Add remaining seasonings and continue whisking for 2 minutes.
4. Add tomato paste and 1.5 cups of beef broth. Cook, whisking nonstop for 5 minutes until sauce thickens. Remove from heat and add final 1/2 cup beef broth and salt. Set aside.
5. Heat avocado oil in a large skillet over medium heat. Add ground beef and green chiles, diced onion, salt, and pepper. Break up the meat and cook until browned. Drain the excess fat.
6. Add 1/2 cup of the enchilada sauce to the ground beef and mix.
7. Pour another 1/2 cup of enchilada sauce into a wide bowl and coat both sides of the tortillas with the sauce.
8. Add 2 tbsp of meat to each tortilla and roll, placing in a 9×13 inch pan, seam side down. Repeat until all tortillas are full.
9. Pour remaining meat over the rolled tortillas and top with remaining enchilada sauce.
10. Sprinkle cheese over top and place in oven, uncovered for 14 minutes.
11. Top with avocado and cilantro to serve.